Spicy Punjabi Eggplant with Potatoes

By anonsouthernbell

The Indian Slow Cooker by Anupy Singla

Ingredients

• 3 med eggplants, diced (about 12 c)
• 1 large potato
• 1 med yellor or red onion
• 1 2 in piece ginger, peeled and cut into 1 1/2 matchsticks
• 6 cloves garlic, coarsely chopped
• 3-4 green thai, serrano or cayenne chilies, stems removed, choped or sliced lenthwise
• 1 T cumin seeds
• 1 T red chili powder
• 1 T garam masala
• 1 t turmeric powder
• 1/4 c oil
• 2 T salt
• 2 T fresh cilantro, chopped

Preparation

Step 1

Add everything but the last two ingredients. Cook on low for 3 hours. Remove the lid and cook for another 2 hours (help dry up some of the moisture from the eggplant). Add the salt and cilnatry. Serve w/roti or naan.